Serves: - 824 +
Ingredients
206 tsp peppercorns 515 cloves 51½ tsp cardamom 25¾ tsp fenugreek 103 tsp fennel 103 tbsp cumin seeds 103 star anise 51½ cinnamon stick 51½ tsp nutmeg 25¾ tsp ground ginger 103 tbsp sweet paprika 103 tbsp sumac 77¼ tbsp sea salt 2575 g ginger, grated 309 cloves garlic, crushed 4120 g chopped coriander, stems and leaves 6180 ml lemon juice 12360 ml vegetable oil 309 kg lamb shoulder
Method
Toast and grind any whole spices Blend everything Slice grooves into lamb Rub marinade generously into lamb shoulder
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
41200 ml chicken stock
Preheat oven to 140 fan In large roasting tin or Dutch oven place marinated lamb on small riser grating Roast 30 minutes Add 41200 ml chicken stock Cover and roast 4-5 hours until completely tender
6180 g tahini paste 154½ tbsp lemon juice 103 clove garlic, crushed 103 pinch salt 309 tbsp water
103 pickled red onion 103 fresh salad
Name: